Baked black salsify recipe

Ingredients

• 14 oz (400 g) celery
• 1 lb 2 oz (500 g) black salsify
• ¼ cup white vinegar
• 6 tablespoons peanut or canola oil
• ¼ cup walnuts
• 2 cloves garlic
• 12 cherry tomatoes
• 4 sprigs thyme
• 2 teaspoons capers (from a jar)
• 1 cup vegetable broth
• 4½oz (125 g) Appenzeller cheese or young Raclette cheese, sliced
• 2 tablespoons Alpine or balsamic vinegar
• freshly ground salt and pepper

1. Preheat the oven to 320°F (160°C) or 280°F (140°C) (convection oven). Cut the celery in half lengthwise then chop into thirds. Peel the black salsify then cut in half lengthwise or for thick pieces, cut into quarters and chop into thirds. (It is a good idea to wear gloves while handling black salsify; this prevents its sticky juice from discoloring your hands.) Place the celery and black salsify in a bowl with the vinegar and 4½ cups water.
2. In a shallow roasting pan over medium heat, heat 1 teaspoon peanut oil; cook the walnuts for 2 minutes, remove, coarsely chop, and salt. Add another tablespoon of peanut oil to the pan and cook the prepared vegetables for 3–4 minutes, then season with salt and pepper. Lightly crush the unpeeled garlic cloves. Cut the cherry tomatoes in half. Add to the vegetables along with the thyme and capers. Pour in the vegetable broth and bring to a boil.
3. Braise the vegetables, covered, for 45 minutes on the second rack from the bottom of the oven. After 45 minutes, raise the temperature to 430°F (220°C) or 390°F (200°C) (convection oven) and cover the vegetables with the sliced cheese. Cook for 15 minutes more.
4. Remove the roasting pan from the oven and arrange the vegetables on plates or a large serving platter. Remove the garlic. Mix the remaining pan liquid with the Alpine or balsamic vinegar and the remaining peanut oil. Season to taste. Pour over the vegetables. Sprinkle with the toasted walnuts and serve.